Ricotta Toast with Pickled Corn and Heirloom Tomatoes
Thick slices of ricotta toast are topped with pickled corn and heirloom tomatoes - so perfect for a summer brunch, lunch, or dinner.
Yield: 4 servings
  • 1 cup water
  • ⅔ cup white vinegar
  • ⅓ cup sugar
  • 1 tbsp kosher salt
  • 2 cups corn kernels
  • ½ red onion, thinly sliced
  • 1 jalapeno pepper, seeded and thinly sliced
  • 4 thick slices rustic sourdough bread, toasted
  • 1 cup ricotta
  • 2 medium heirloom tomatoes, thinly sliced
  • flake sea salt and black pepper
  1. To make the pickled corn, bring the water, vinegar, sugar and salt to a boil in a medium saucepan over high heat. Once boiling, remove from the heat and stir in the corn, onion, and jalapeno. Allow to steep for at least 45 minutes. Refrigerate along with pickling liquid in a jar if not using immediately.
  2. When ready to use, drain the pickled corn mixture. Divide the ricotta among the toast and top with the tomato slices and pickled corn. Season with flaky sea salt and black pepper.
Recipe from Cook's Illustrated
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/07/corn-ricotta-toast-pickled-corn-cherry-tomatoes.html